Pre-heat oven to 350°F.
Place the almonds on a parchment paper lined cookie sheet and bake for 5 minutes.
Remove from oven, toss around, return to oven and bake for another 5 minutes.
Remove from oven and allow to cool for a few minutes while you prepare the coating.
In a medium size bowl, add all ingredients, except the nuts, together and mix well.
Toss the warm nuts into the mixture until evenly coated.
Place back in oven and roast, on a parchment lined baking sheet, for 12 – 18 minutes, until perfectly toasted.
Watch the nuts carefully, toss around several times during the baking to ensure they are staying separate and not clumping together.
Remove from the oven and allow them to cool, in the pan, for at least 10 minutes before serving.
Continue to toss them several times, as they cool, to keep the nuts separated.
When completely cool, these can be stored in an airtight container for up to a week or so.
